Friday, June 3, 2016

Recipes: Main courses......

##Chicken biryani
Mix yogurt, salt, red chili powder, biryani masala, turmeric, ginger garlic paste, lemon juice, cardamom powder in  a bowl
Marinate chicken for 2-3 2 hours. 
Add dry spices to a boiling water along with few drops of oil. Add soaked rice and cook till tender. Add the chicken to a pot, sprinkle with fried onions, chilies, coriander and mint leaves. 
Layer the rice over it...add fried onions, mint, coriander leaves, biryani masala.
Layer the rice again..add fried onions, mint, coriander leaves, biryani masala.
Add saffron milk.
Cook for 40 min..first high heat...then low heat

##Grilled, barbecue chicken
In a bowl  add lemon juice, olive oil, mustard, turmeric, (parsley, thyme, rosemary), garlic, salt, pepper. Whisk together the ingredients.
Add chickens in a casserole, and add the marinade over the chicken. Smear well.
Put in refrigerator for 4-5 hours, often change sides of the chicken pieces.
Heat the grill to medium-high.
Smear grill rods with oil.
Cook the marinated chicken to golden,caramelised by flipping sides (3-8min  in each side).
Baste with vinaigrette so not to dry the chicken pieces.
Grill lemon halves cut-side down on the grill grate and grill until charred, about 4 minutes.
Add arugula or Radicchio (leaf chicory to plate)on a plate, drizzle with olive oil, balsamic vinegar and
Place the chickens and squeeze lemon juice on it.
*A paste of cilantro, basil, garlic, lemon zest can be added the grilled chicken.
*As a sidedish, place the corn on the grill for 15min, turning every 5 minutes.
Spread herb butter over the corn. Brush both sides of the onion wedges with the mariande and grill for 10-15 min.

##Vegetable biryani
Soak the aromatic rice for 30 minutes.
In boiled water add spices (bay leaves, cardamoms, cloves, black cardamom,  cinnamon) and salt, few drops of oil
Add the rice.
Drain the half-cooked rice
In pan, add ghee, add shahi jeera, cardamoms, cloves, cinnamon.
Add onion and saute till caramelized
Add ginger-garlic paste, green chillies, turmeric,red chili powder.
Add the chopped veggies
Add whipped yogurt.
To milk add saffron strands
Add cashews, raisins and almonds
Layer gravy, then rice and repeat
Garnish with chopped coriander, mint leaves and saffron milk.
layer the remaining gravy.
layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top.
Cover the pot with aluminium foil.

Serve with raita, salad,  pickle.
Serve with raita

Soak rice for 30 min.
Heat ghee and add spices (jeera, black pepper, bay leaf, cloves, mace, cardamom, anise, cinnamon, , onion, ginger-garlic-chilli.
Add tomatoes, veggies and fry.
Stir the drained rice for minutes, add water, lime juice, salt.
Cover and cook till rice is done.

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